Researchers at Cornell have developed a strain of maize with a high iron bioavailability, meaning more of the iron that is present naturally in these maize lines can be absorbed.
More than 150 people gathered in SoHo Jan. 31 to celebrate Cornell-related food products in New York state at the first 'From Furrows to Boroughs: A Taste of New York State in New York City' event.
A one-acre hop yard was established June 30 as a research planting to bolster the hops revival in New York. The team will soon develop a New York hops grower’s guide as well.
A student-created landscape has been at the Mann Library entrance has been chosen as one of the first landscapes to participate in an international pilot project program. (June 2, 2010)
Scientists at the Boyce Thompson Institute for Plant Research and the USDA's Agricultural Research Service on campus have discovered that a set of chemical changes to a plant's DNA is key to tomato ripening.
A block of about 500 grapevines at Cornell Orchards - a little more than half an acre - is now certified organic by the Northeast Organic Farming Association of New York. (Aug. 14, 2012)
Through internships, jobs and courses, students in the Didactic Program in Dietetics gain practical, hands-on experience in running a large-scale food service operation.